Certainly! Here’s a vegan version of the Eggplant Lasagna recipe, complete with updated nutritional information:

Vegan Eggplant Lasagna

A delicious and healthy vegan twist on classic lasagna! This easy-to-make Eggplant Lasagna is loaded with veggies and vegan cheese, making it a perfect option for a wholesome dinner.

Ingredients:

  • 2 large eggplants, cut into 1/4-inch thick rounds
  • 1 tablespoon salt (for drawing out moisture)
  • 5 ounces (140 grams) fresh spinach
  • 1 cup vegan ricotta cheese (store-bought or homemade)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 (15-ounce) can crushed tomatoes
  • 2 (15-ounce) cans diced tomatoes (one with Italian seasoning)
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian herbs (such as basil, oregano, and thyme)
  • 1 cup shredded vegan mozzarella cheese
  • 1/4 cup vegan Parmesan cheese (optional)

Directions:

  1. Prepare the Eggplant:
  • Preheat your oven to 375°F (190°C).
  • Place eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
  1. Prepare the Vegetables:
  • Heat olive oil in a pan over medium heat. Sauté the onion and green pepper until tender.
  • Add the crushed tomatoes, diced tomatoes (with Italian seasoning), and Italian herbs. Simmer for 15 minutes.
  1. Prepare the Eggplant Slices:
  • Rinse the salt from the eggplant slices and pat them dry with paper towels.
  1. Prepare the Vegan Ricotta Mixture:
  • In a bowl, combine vegan ricotta cheese with chopped spinach. Season with a bit of salt and pepper, then mix well.
  1. Assemble the Lasagna:
  • Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
  • Layer eggplant slices on top of the sauce, followed by dollops of the vegan ricotta mixture.
  • Repeat the layers of sauce, eggplant, and ricotta mixture until all ingredients are used.
  1. Top and Bake:
  • Sprinkle shredded vegan mozzarella and vegan Parmesan (if using) over the top.
  • Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
  1. Cool and Serve:
  • Let the lasagna cool for 10 minutes before serving to allow it to set.

Nutritional Information (per serving, approximate, assuming 8 servings):

  • Calories: 220
  • Protein: 10g
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Net Carbs: 15g
  • Sugar: 8g

Tips:

  • Moisture Removal: Salting the eggplant slices helps to remove excess moisture and bitterness. Don’t skip this step!
  • Cheese Options: Feel free to use different types of vegan cheese for varied flavors and textures.
  • Advance Prep: You can prepare the lasagna a day in advance and store it in the refrigerator. Bake it when you’re ready to serve.

Health Benefits:

Eggplant is rich in fiber and low in calories, while spinach adds a boost of vitamins and minerals. Combined with tomatoes, this dish provides antioxidants and supports heart health, along with a good dose of dietary fiber for healthy digestion.

Enjoy this vegan Eggplant Lasagna as a tasty, nutritious alternative to traditional lasagna that’s perfect for family dinners or special occasions!